Apple strudel is a traditional Austrian pastry made with a thin, flaky dough filled with a sweet apple filling. It is typically served with a dollop of whipped cream or vanilla ice cream.
Sift the flour and salt together.
Cut in the 2 Tbsp shortening and add theeggs and water.
Knead well, then throw or beat dough against board until itblisters.
Stand it in a warm place under a cloth for 20 minutes.
Cover thekitchen table with a small white cloth and flour it.
Put dough on it.
Pullout with hands very carefully to thickness of tissue paper.
Spread withmixture made of the sliced apples, melted butter, raisins, nuts, brownsugar, cinnamon and grated lemon rind.
Fold in outer edges and roll about 4inches wide.
Bake at 450-F for 10 minutes, reduce heat to 400-F andcontinue to bake about 20 minutes.
Let cool.
Cut in slices about 2 incheswide.
Ingredients
Directions
Sift the flour and salt together.
Cut in the 2 Tbsp shortening and add theeggs and water.
Knead well, then throw or beat dough against board until itblisters.
Stand it in a warm place under a cloth for 20 minutes.
Cover thekitchen table with a small white cloth and flour it.
Put dough on it.
Pullout with hands very carefully to thickness of tissue paper.
Spread withmixture made of the sliced apples, melted butter, raisins, nuts, brownsugar, cinnamon and grated lemon rind.
Fold in outer edges and roll about 4inches wide.
Bake at 450-F for 10 minutes, reduce heat to 400-F andcontinue to bake about 20 minutes.
Let cool.
Cut in slices about 2 incheswide.
